You’ll love this easy twist on Southern banana pudding from the dairy queen, Ms. Paula Deen, that swaps traditional vanilla wafers with ultra-buttery Chessmen cookies.
Paula Says: It’s not banana pudding if it isn’t my Not Yo’ Mama’s Banana Pudding recipe! This banana pudding recipe calls for bananas, French Vanilla instant pudding, sweetened condensed milk, whipped cream, cream cheese, and butter cookies. Y’all enjoy now.
———
Not Yo Mama’s Banana Pudding
You have to try Paula’s legendary recipe, “Not Yo’ Mama’s” Banana Pudding. This irresistible, no-bake dessert is topped with decadent Chessmen butter cookies and homemade whipped cream for an impressive finish.
Servings: 6-10
Prep Time: 40 minutes
Cook Time: none
Total Time: 40 minutes
Ingredients
- Homemade Whipped Cream, divided:
- 2 cups heavy whipping cream
- 1/2 cup confectioners’ sugar
- 8 oz. of cream cheese, softened
- 14oz sweetened condensed milk
- 5.5oz package of instant vanilla pudding
- 2 cups milk
- 2 - 7-8oz. Boxes of Butter Cookies (like Pepperidge Farm Chessmen cookies)
- 6-8 bananas, sliced and divided
Cook’s Tip: One 12-oz. container of frozen whipped topping, thawed, can substitute for whipping cream and confectioners’ sugar.
Cooking Instructions
- Remove the cream cheese from the fridge and set it out at room temperature to soften, covered, for at least 30 minutes. At the same time, place a large mixing bowl (metal preferred) in the fridge or freezer to chill.
- In the chilled mixing bowl, whisk the whipping cream and the confectioners’ sugar until light and fluffy. Chill the whipped cream until you’re ready for Step 5.
- In another bowl, mix the softened cream cheese and the can of sweetened condensed milk until thoroughly combined. Stir in the instant vanilla pudding mix and the milk. Mix until smooth.
- Slice the bananas and set aside.
- Fold two-thirds of the reserved whipped cream into the custard mix. Set the rest aside for serving.
- Assemble the Pudding:
- Arrange one row of chessmen cookies (about one 7-8 oz. box) on the bottom of a large, 2-3 quart serving dish.
- Cover the layer of cookies with a layer of custard and smooth into the corners of the dish with a rubber spatula.
- Top the custard layer with a layer of sliced bananas.
- Repeat these steps and finish off with a final layer of cookies!
- Cover the banana pudding with plastic wrap and chill until ready to serve. Spoon the pudding into bowls. Top each bowl with the remaining homemade whipped cream and fresh banana slices.
———
Watch “Positively Paula” Mondays at 5:30 PM ET only on RFD-TV! You can also stream any episode anytime with a subscription to RFD-TV Now.
Related Stories
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!
Justin Wilson’s Apple Cobbler is pure Southern comfort—sweet, spiced, pecan-crusted, and baked until bubbly and golden. It’ll knock your socks off, I garontee!
This quirky twist on Southern potato salad (without potatoes) skips the spuds but keeps all the flavor! You’ll love this classic Justin Wilson recipe.
Cooked low and slow with wine, garlic, and just enough cayenne to make ya sweat a little—I gar-on-tee Justin Wilson’s Crawfish Maque Choux recipe will have you comin’ back for seconds (and thirds)!
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
